JP2010523112A - Food composition comprising medium chain triglycerides - Google Patents

Abstract

A food composition comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient, the MCT fat-derived MCT Is integrally incorporated in the food composition and constitutes about 2-10% of the food composition. Inclusion of the MCT maintenance component enables more and more MCTs to be successfully and stably included in the food composition.
[Selection figure] None

Description

Cross-reference of related applications

  [0001] This application claims priority from US Provisional Application No. 60 / 921,412 filed Apr. 2, 2007, the disclosure of which is incorporated herein by reference. Embedded in the book.

Background of the Invention

[Field of the Invention]
[0002] The present invention relates generally to food compositions, and in particular to food compositions that integrally include relatively large amounts of medium chain triglycerides.

Explanation of related technology

  [0003] Medium chain triglycerides ("MCT" (s)) are lipid molecules that have been included for various purposes in food compositions for animals or humans. MCTs have been added to “moist” foods such as canned foods and other processed foods, and to some extent are also used in or as a coating on dry foods. Due to practical considerations, it appears that the amount of MCT that can be used, especially for dry food, is limited. For example, a moist food composition may contain a significant amount of MCT, but such a composition is likely to be prone to separation, flavor problems and other malfunctions. In the case of dry food products such as extruded and baked products, the composition is severely bound by the constraint that many products have certain tolerance limits beyond which MCTs cannot be increased. Therefore, MCT is used as a coating or surface application for such foods. Surface applications such as coatings cause practical problems in packaging and reduce appeal to consumers. For example, ingestion or administration of such a food composition may further include if the coating must be overcoated or mixed in at the time of ingestion, or if the dried food has an oily appearance or feel It is troublesome. In addition, large amounts of MCT that are not integrally included in the food matrix can cause problems with the palatability and tolerability of such food compositions.

  [0004] Chemically, medium chain triglycerides comprise a group of triglycerides having three medium chain length (about 6-12 carbon) fatty acid molecules esterified to glycerol molecules. Such compositions differ from the majority of fats typically used in food technology for formulating edible products, both physically and chemically. MCTs tend to be shorter than equivalents with longer chain lengths and have different functional properties on the machined surface. For example, MCTs are typically liquid at room temperature, unlike many other functional fats used by food technicians.

  [0005] In addition to having different properties that must be considered when formulating food compositions, MCTs pose other challenges to formulators. When trying to formulate foods with a specified macronutrient content, the addition of MCT requires the removal of other fat sources. Many food compositions are formulated so that the fat provides the substantial satiety, flavor, mouthfeel, texture and other desirable functional qualities that consumers seek from a particular edible product. Thus, simply replacing one fat with another is not a practical solution because the formulation of edible products involves complex interactions between various ingredients or ingredients. It is.

  [0006] Accordingly, there is a need for new compositions and methods to solve the problems associated with including MCT in food compositions. (1) maintain a predetermined macronutrient composition, and (2) ensure that the food composition maintains an acceptable functional quality while avoiding excessive fat mobilization or fat separation, (3) While avoiding the need to apply MCT as an external coating, it is possible to include a flavor enhancing and aroma enhancing coating to increase the acceptability of the final product, and (4) handling and packaging of MCT-containing compositions What is needed is a composition and method that allows a relatively large amount of MCT to be included in a food composition, particularly a dry food composition, while reducing the undesirable aspects associated with.

  [0007] Accordingly, it is an object of the present invention to provide compositions and methods that allow a relatively large amount of MCT to be included in a food composition.

  [0008] Another object of the present invention is to provide compositions and methods that allow a relatively large amount of MCT to be included in a food composition while maintaining a predetermined macronutrient composition.

  [0009] A further object of the present invention is to provide a relatively large amount of MCT for a food composition while ensuring that the food composition maintains acceptable functional quality but avoids excessive fat mobilization or fat separation. It is to provide a composition and method that can be included in an object.

  [0010] Another object of the present invention is to avoid the need to apply MCT as an external coating, while allowing the inclusion of flavor enhancing and aroma enhancing coatings to increase the acceptability of the final product, while It is to provide a composition and method that allows a relatively large amount of MCT to be included in a food composition.

  [0011] Another object of the present invention is a composition that allows a relatively large amount of MCT to be included in a food composition while mitigating undesirable aspects associated with handling and packaging of MCT-containing compositions, and Is to provide a method.

  [0012] Such an object is a novel food product comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient. A composition wherein the MCT fat-derived MCT is integrally included in the food composition and is achieved by using a food composition comprising about 2-10% of the food composition. .

  [0013] Other additional objects, features and advantages of the present invention will be readily apparent to those skilled in the art.

Detailed Description of the Invention

Definition
[0014] The term "food composition" includes any food, feed, snack, nutraceutical, treat, substitute or substitute food, whether for human or animal use. Animal food includes food or feed for any livestock or wild species. In a preferred embodiment, animal food represents a nutritionally complete food or dietary composition, such as pelletized, extruded or dried food. Examples of such animal foods include extruded pet foods such as dog and cat foods.

  [0015] The term "food matrix" includes the physical structure of a food composition. For example, the matrix in canned foods is a continuum of edible products that occupy cans. In the case of pelletized or extruded food, the matrix is that structure that forms the pellet or extruded shape. When an ingredient or ingredient such as MCT is “integrated” in a food composition or food matrix, the ingredient loses its uniqueness and is no longer readily distinguishable as a different ingredient, but rather as part of the matrix. As is the case with other ingredients or components.

  [0016] The term "integrally included" means that a food ingredient or ingredient is substantially less mobile or, more specifically, partly or completely integral with a portion of the bulk of the food matrix. Means intimately mixed, blended, dispensed, mixed or combined with other ingredients or components that form the matrix so that it cannot be separated, contained within or separated from it. For example, as used herein, a particular MCT is inherent in or integrally incorporated within a food matrix. Such MCTs are distinguishable from MCTs applied externally to the food composition, for example as a coating, such as a spray-dried coating, particularly in embodiments where the food matrix is cooked or extruded. MCTs applied as coatings or in other ways may be relatively easy to drop off, but to remove such MCTs integrally incorporated in the food matrix, for example, chemical means may be used. Those of ordinary skill in the art will appreciate that substantial measures are usually required, such as taking or applying substantial physical forces (such as heating). By taking such measures, the food matrix is generally altered or destroyed.

  [0017] The term "maintenance amount" means the amount of MCT maintenance component effective to maintain the MCT integrally included in the food composition.

式中、Ｒ’、Ｒ’’及びＲ’’’は、グリセロール骨格にエステル化された、炭素骨格中に５〜１２個の炭素を有する脂肪酸である。本発明の構造脂質は、直接エステル化、転位、分画、トランスエステル化など、当技術分野で公知の任意のプロセスにより調製し得る。例えば、脂質は、元になる植物油（ココナッツ油など）から、転位プロセスなどにより調製又は誘導してもよい。鎖長の長さ及び分布は、元になる油次第で変化し得る。例えば、Ｃ６を１〜１０％、Ｃ８を３０〜６０％、Ｃ１０を３０〜６０％、Ｃ１０を１〜１０％含有するＭＣＴは、ヤシ及びココナッツの油から一般に誘導される。Ｒ１、Ｒ２及びＲ３にＣ８を約９５％超含有するＭＣＴは、グリセリンへのオクタン酸の半合成エステル化により作製できる。合計約５０％のＣ８及び／又は合計約５０％のＣ１０を有するＭＣＴを含む混合物も、本発明において有用である。前述のＭＣＴ組成物のための元になる市販品は入手可能であり、当業者には公知である。そのようなＭＣＴは、同様に作用し、用語ＭＣＴ内に包含される。 [0018] The term "medium chain triglyceride" or "MCT" means any glycerol molecule ester-linked to 3 fatty acid molecules each having 5 to 12 carbons. MCT can be represented by the following general formula:

Wherein R ′, R ″ and R ′ ″ are fatty acids having 5 to 12 carbons in the carbon skeleton esterified to the glycerol skeleton. The structured lipids of the present invention can be prepared by any process known in the art, such as direct esterification, rearrangement, fractionation, transesterification and the like. For example, the lipid may be prepared or derived from the original vegetable oil (such as coconut oil), such as by a rearrangement process. The length and distribution of chain length can vary depending on the underlying oil. For example, MCTs containing 1 to 10% C6, 30 to 60% C8, 30 to 60% C10, and 1 to 10% C10 are generally derived from palm and coconut oil. MCTs containing more than about 95% C8 in R1, R2 and R3 can be made by semi-synthetic esterification of octanoic acid to glycerin. Mixtures comprising MCTs having a total of about 50% C8 and / or a total of about 50% C10 are also useful in the present invention. Underlying commercial products for the aforementioned MCT compositions are available and known to those skilled in the art. Such MCTs act similarly and are encompassed within the term MCT.

  [0019] The term "MCT fat" means a fat comprising at least one MCT suitable for use in food compositions.

  [0020] The term "MCT maintenance ingredient" means a compound or other substance capable of maintaining one or more MCTs that are integrally included in a food composition.

  [0021] The term "animal wellness" does not mean simply that there is no disease or weakness, but that the animal is completely healthy, physically, mentally and socially.

  [0022] The present invention is not limited to the particular methodologies, protocols, and reagents described herein because they can vary. Furthermore, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the scope of the invention. As used in this specification and the appended claims, the singular forms “a”, “an”, and “the” include plural references unless the context clearly dictates otherwise. .

  [0023] Unless defined otherwise, all technical and scientific terms used herein and any acronyms have the same meaning as commonly understood by one of ordinary skill in the art of the invention. Although any methods and materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred methods, devices, and materials are described herein.

  [0024] All patents, patent applications and publications referred to herein are intended to describe and disclose compounds and methodologies reported in the literature and which may be used with the present invention. To the extent permitted by law as being incorporated herein by reference. However, any description in this specification should not be construed as an admission that the present invention is not entitled to antedate such disclosure by virtue of prior invention.

  [0025] All weight ratios (%) expressed herein are weight ratios to the total food composition unless specifically stated otherwise.

The present invention
[0026] In one aspect, the present invention provides a food composition comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient. The MCT fat-derived MCT is integrally included in the food composition to provide a food composition comprising about 2-10% of the food composition. Preferably, the MCT comprises about 4-10% of the food composition, most preferably about 6-10% of the food composition. The present invention is based on the discovery that the food composition of the present invention cannot retain more than a few percent of MCT in a stable manner without the inclusion of at least one MCT maintenance ingredient. As a result, food compositions prepared or processed without using such ingredients tend to be of low quality. For example, fat easily separates or becomes unstable. Food compositions such as extrusion-type foods often have unsuitable attributes in terms of density and volume, and may have low palatability. However, the inclusion of at least one MCT maintenance component overcomes these limitations and allows more and more MCTs to be successfully and stably included in food compositions, while at the same time The quality attribute of the object is improved.

  [0027] Proteins, carbohydrates, fats and other ingredients in the food composition include any of a variety of ingredients or combinations selected to contribute to the overall composition. Thus, the person skilled in the art can choose among natural raw materials or ingredients, for example plants or plant-derived, animal or animal-derived and microbial or microbial-derived substances, and synthetic raw materials or ingredients. In certain embodiments, the raw material includes grains such as corn, wheat, rice, barley, sorghum, millet, oats, rye, rye wheat, buckwheat, fonio, quinoa, lupine, soy meal, soy protein, soy fiber, etc. And fractions or components thereof. In addition, raw materials may include meat and meat by-products such as poultry (such as chicken), lamb, sheep, veal, beef, pork, fish, crustaceans or other marine foods. Ingredients include other animal products or animal by-products, such as dairy products or milk by-products derived from milk of any mammalian species, any animal eggs, vitamins, minerals, salts, sweeteners, soluble or insoluble Mention may be made of fiber sources, flavorings or other palantants, colorants and functional ingredients such as emulsifiers, stabilizers, softeners, functional coatings. Other important ingredients or ingredients include fats such as vegetable fats or animal fats commonly available for formulating food compositions. In one embodiment, the fat source is vegetable fat, such as corn, soy or canola oil. In another embodiment, animal fats such as tallow are useful for providing calories derived from fat and providing a carnivorous flavor. Of course, any combination of the aforementioned ingredients, such as fats, is known in the art and is useful for optimizing food compositions based on functional properties as well as price and availability.

  [0028] In formulating this food composition, the composition will vary somewhat given the price and availability of any ingredients in the composition and the analytical value of any ingredient between batches. . Thus, a given composition will vary somewhat between batches, between plants, or even between seasons due to such factors. Even if there are such variations in the specific ingredients selected to produce a particular batch of food composition, the entire composition (eg, protein, carbohydrate, fat, fiber or other ingredient analysis) Can remain constant or at least substantially constant, for example, according to a quality indication such as a description or warranty of the minimum or maximum percentage of a particular component.

  [0029] The MCT maintenance component is one or more of a component that alters the structure of water in the composition, a component that binds fat in the food composition, or a component that emulsifies or stabilizes fat in the food composition. Or a combination thereof. Such ingredients include binding water in the food matrix, binding fat, emulsifying fat, stabilizing water and fat emulsions, or similarly binding to the food matrix to maintain MCT. Ingredients. By using one or more such ingredients, the food matrix can be one or more fats with MCT simply added or replaced with MCT without the use of such ingredients. It can contain about 20-50% more MCT than similar formulations with sources. Accordingly, such components have in common the property of retaining a relatively large amount or a high percentage (%) of MCT per unit weight or unit volume in the food composition. Inclusion of one or more such ingredients increases the actual retention of MCT in the food matrix, and in some embodiments, the desired density in the food product, such as an extruded food composition, Other functional properties are improved, such as maintaining volume, texture, firmness, and crunchiness.

  [0030] In one embodiment, the MCT maintenance component is starch, fiber, gluten meal, protein, emulsifier or stabilizer. Gum and gelling agents are also useful for this food composition. All such ingredients for inclusion in food compositions are known in the art. However, it is not known to use such ingredients in food compositions specifically for the purpose of maintaining the added MCT in a state of being integrally incorporated in the food composition. Such ingredients can be derived from any ingredient source, whether natural or synthetic. Natural sources include all such component sources that exist in nature, whether animal, plant or microbial. For example, proteins useful in the present invention are potentially obtained from either animal or plant sources, although plant sources are currently preferred. Such proteins need not be isolated or purified, but fractions or partially purified proteins are suitable for use in the present invention. Starch or starch-like molecules and gums may be derived from various sources of photosynthesis in the plant kingdom or microbial kingdom. Currently, plant starches such as those derived from any plant such as tubers, vegetables or seeds are preferred. Examples include corn, rice and other cereals, potatoes and other tubers, and cassava, manioc, tapioca and others. Also included are purified and partially purified fractions and partially digested starch products, whether branched or unbranched, such as dextrin, maltodextrin, and the like. A variety of fiber sources are also suitable for use in the present invention, and such fiber sources include, but are not limited to, cellulose, psyllium, citrus fibers, and the like. These examples are described in more detail herein.

  [0031] In one embodiment, the MCT maintenance component comprises a cereal-derived component, fraction or ingredient. This component may comprise a classification product or end product or by-product in cereal or grain milling. For purposes herein, cereals encompass all plants recognized as crops of “cereals”, even those currently used in commercial agriculture or “cereals” It may only be known at the practitioner level or botanically. For example, “cereals” include corn, wheat, rice, barley, sorghum, millet, oats, rye, rye wheat, buckwheat, fonio, quinoa, lupine, soybean meal, soybean protein and soybean fiber. One skilled in the art will appreciate that it is not uncommon to use one or more such cereal products in a given food composition.

  [0032] In another embodiment, the MCT maintenance component comprises gluten meal. Preferably, the gluten meal for use in the present invention comprises about 60-95% protein. In various embodiments, the gluten meal comprises at least about 65%, 70%, 75%, 77%, 79% to about 80% or more protein. The gluten meal may be present as a complete or partial replacement component for one or more other components in the formulation. For example, the first or second cereal raw material in the preparation can be replaced with gluten meal. In one embodiment, gluten meal is added at 5, 10, 15, or even 20%. In one presently preferred embodiment, the gluten meal is a commercial corn gluten meal added at up to about 14%.

  [0033] In certain embodiments, the characteristics of the food composition are known by revealing one or more of the cereal components of the composition (eg, one composition is lamb and rice, chicken And may be characterized by rice). In such a case, the first or labeled cereal component in the preparation is left as it is, and the second or third cereal component in the preparation is integrally included in the food. It may be preferable to replace with a functional component for maintaining the MCT. Alternatively, one skilled in the art can formulate the product by replacing some or all of the existing cereal ingredients while preserving the overall characteristics of the product.

  [0034] In another embodiment, the MCT maintenance component comprises starch or a starch product. In one embodiment, the component is a starch obtained from a cereal product, such as rice starch, corn starch, or a combination thereof. The starch raw material can be added to replace some or all of the other cereal components in the original formulation, eg, the first or preferably the second, third (or lower) cereal components. . In various embodiments, one or more such starches, alone or in combination, can be added up to about 5%. In order to achieve the function of maintaining the MCT integrally incorporated in the food composition, for example in the food matrix, a functional starch raw material, such as one or more starches, is about 75% to 80% or more. It may be used in combination with a functional gluten meal such as a high protein gluten meal having the above protein.

  [0035] In a further embodiment, the MCT maintenance component comprises soy-derived fibers. In one embodiment, the fiber is derived from soybean cotyledons. Soy fiber can be added to a food composition or can be used to replace one or more ingredients in an existing formulation. Soy fiber can be added, for example, up to about 5%.

  [0036] In one embodiment, the food composition comprises up to 5% soy cotyledon fiber, up to 5% starch from corn or rice, and up to about 14% gluten meal with at least about 75% to about 80% protein. Includes one or more, or any combination thereof. Such a composition would be preferred by one of ordinary skill in the art because it provides the greatest flexibility in developing new compositions with the desired properties. For example, those skilled in the art will consider the functional properties of maintaining the MCT integrally included in the food composition, and the effect that the formulation has on flavor, texture and processing properties (such as extrusion properties) Price and availability in a given market or manufacturing facility can be taken into account.

  [0037] In a preferred embodiment, the food composition comprises a macronutrient composition suitable for the type of food being designed. In one embodiment, the food composition has about 20-32% protein, about 30-50% carbohydrate, about 5-20% fat, and about 15-25% moisture. In another embodiment, the food composition is a pet food composition, eg, a high-grade or ultra-high-grade pet food composition. In one embodiment, the pet food is formulated for canine animals and the protein content is about 20-30%, preferably about 24-28%, more preferably about 25-27%. In one embodiment, the protein content of the dog food composition is about 26%. In another embodiment, the formulation is for a feline and the protein content is about 35-45%, preferably about 37-42%, more preferably about 39-41%. In one embodiment, the protein content of the cat food composition is about 40%.

  [0038] In another aspect, the present invention relates to at least one MCT integrally included in a food matrix as described herein and at least one MCT that is not integrally included in the food matrix. A food composition comprising MCT is provided. In general, MCTs that are not integrally included in a food matrix are applied to the surface of the food composition, for example, as a coating that is applied after the composition is made, manufactured, formed or molded. The composition comprises about 2-15% total MCT (the sum of MCTs integrally incorporated in the food composition and MCTs not integrally contained in the food matrix). In various embodiments, the composition comprises about 4-15%, 6-15%, 8-15% and 10-15% total MCT. Such compositions do not significantly affect the perceived quality (eg, flavor, texture, etc.) of the composition or its tolerability (eg, palatability and mouthfeel), and provide a substantial amount for consumers. Useful for achieving quantities of MCTs.

  [0039] In one embodiment, the food composition comprises about 2 to 10% MCT integrally included in the composition and about 5 to 13% MCT not integrally included in the composition. Have Preferably, the composition has 3-9%, 4-8%, 5-7% of MCTs integrally incorporated, and any further MCT applied to the surface of the composition. In one embodiment, the food composition is an extruded composition containing an integrally included MCT and a coating of MCT applied after extrusion. In various embodiments, the coating has about 2 to 7% MCT. The coating useful in the present invention can further comprise one or more flavor enhancers, palatability enhancers, aroma enhancers and color enhancers. For pet food applications, meat and / or fish flavors are useful and can be combined with MCT. Paratants such as tallow and other compounds that improve the overall taste of the food are also useful.

  [0040] In one embodiment, the food composition is a damp food, such as a canned food, a frozen food, or a fresh food product. In one embodiment, the food composition can be stored at room temperature and in another embodiment is refrigerated. In other embodiments, the food composition is a medium moisture product or a dry food product. Examples of dry food products include various foods that can be stored at a relatively normal temperature and have various moisture contents so that they are not easily degraded or mixed by microorganisms or fungi. Presently preferred are dry food compositions that are extruded food products such as pet foods or snack foods for either humans or companion animals.

  [0041] In a further aspect, the present invention provides a method for producing a food composition of the present invention. The method comprises (a) combining at least a first portion of at least one MCT directly or indirectly with an MCT maintenance component prior to processing operations; and (b) processing the food composition; (C) adding to the processed food composition a second portion of at least one MCT as a coating or surface treatment.

  [0042] In one embodiment, the method comprises a food product comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient. A method for producing a composition, wherein the MCT derived from the MCT fat is integrally included in the food composition and constitutes about 2-10% of the food composition. Preferably, the total MCT comprises about 2-15% of the food composition.

  [0043] In one embodiment, the MCT is combined with one or more ingredients or blended ingredients prior to processing operations or manufacturing steps. For example, MCT could be combined with other liquid ingredients or may be combined with dry ingredients. This formulation is made prior to the processing operations (blending, heating, steaming, cooking, forming or other processing operations) involved in making the food composition.

  [0044] The MCT maintenance ingredients useful in this method are the same MGT maintenance ingredients useful in the food compositions of the present invention, such as starch, fiber, gluten meal, protein, emulsifier, stability, as described herein. Agent, rubber, gelling agent, grain and fiber.

  [0045] The methods provided herein can be applied to any type of food composition that has been manufactured or processed. In one embodiment, the food processing operation in step (a) is an extrusion step, and the processing step in (b) is to extrude the food composition. Any type of extrusion useful for edible products, such as uniaxial, biaxial or multiaxial extrusion methods, is compatible with this method, and the configuration of intermittent flights etc. to improve mixing, kneading etc. It may or may not be provided. Various means of flowing the product during the extrusion process are suitable for use in the method. For example, all raw materials may be combined into a single mixture that is fed into an extruder, or, for example, for immediate mixing prior to extrusion, or for simultaneous mixing and extrusion Any sub-formulation of the raw material may be prepared in advance. It is also considered useful to add moisture by wet raw materials, water addition or steam injection. Those skilled in the art will know how to measure the moisture content as it enters and exits an extruder and, moreover, the final extrusion type food composition. One will also know how to measure or evaluate the appropriate expansion, density, volume, texture, texture and other such quality attributes of an object.

  [0046] In one embodiment of the method, additional MCT is provided in the form of a coating or surface treatment. Such coatings or treatments include at least a second portion of the MCT and optionally one or more flavor enhancers, palatability enhancers, aroma enhancers or color enhancers. By including a first portion of the MCT in the food composition prior to extrusion or other processing steps (eg, cooking), the method of the present invention provides more total than would otherwise be possible. Allows inclusion of MCTs. In addition, for example, if a flavor improver and / or an aroma improver is included, the palatability of the food composition can be significantly increased. One paratant that is useful for inclusion in the coating is tallow or another based flavor (such as another flavorful fat). Meat extracts and fish extracts are also considered very useful for purposes such that the food composition is a pet food. In one preferred embodiment, the MCT in the coating comprises about 2 to 7% of the food composition. There are various known means for applying such coatings or surface treatments, such means being limited to simple mixing, spinning or dipping, spraying, injection, spray drying, vacuum coating, vacuum injection, etc. Not.

  [0047] In another embodiment, the present invention formulates a food composition comprising an unchanged macronutrient composition, wherein up to 15% of the fat in the food formulation is replaced with one or more MCTs. Provide a way to do it. The method includes removing a portion of the fat from the food composition and replacing the removed fat with one or more MCTs.

  [0048] In another aspect, the present invention provides a method of formulating a food composition comprising MCT. The method includes: (a) selecting a formulation that does not contain MCT and includes a food composition ingredient; (b) determining the amount of MCT added to the MCT-containing food composition; and (c) MCT. Determining a fat source and its amount in a formulation for the food composition that does not contain MCT to replace MCT in the contained food composition; and (d) substantially from the MCT-free food composition Removing the fat source from the formulation in an amount equal to the amount of MCT added to the MCT-containing food composition in order to maintain the total fat concentration in the MCT-containing food composition that has not changed to (e) MCT One or more cereal ingredients in the formulation selected in step (a) to maintain a total protein and carbohydrate concentration in the MCT-containing food composition substantially unchanged from the non-containing food composition Less Replacing at least a portion with at least one MCT maintenance component; and (f) including MCT in the formulation in place of the fat source removed in step (d), so that the one or more cereal ingredients Alternatively, formulating a food containing MCT by including at least one MCT maintenance component.

  [0049] In one embodiment, the formulation method comprises replacing the fat source with an MCT source while maintaining the fat content of the food composition substantially unchanged from the fat content in the existing formulation. It involves modifying existing products or formulations, such as commercially viable formulations. Techniques for modifying existing formulations are known in the art. However, for many formulations, especially dry products and products with moderate moisture content, especially when the concentration of MCT exceeds certain tolerance limits, it cannot be easily modified by simply replacing the existing fat source with MCT. . Rather, such MCTs are thought to destabilize the food and can easily separate or alter the properties or quality of the food composition upon further processing. According to the present invention, the additional step of including at least one ingredient that maintains the MCT integrally included in the food composition, for example as part of the food matrix that constitutes the core of the food composition, This is useful for maintaining MCT in a relatively stable state as part of the food composition itself. In one embodiment, the total amount of MCT in the edible product is from about 2% to about 15%.

  [0050] The one or more cereal ingredients replaced in step (e) do not include the first cereal ingredient in the food composition in certain embodiments. This is where the first cereal is involved in establishing the characteristics of its edible product (eg as “rice product” or “corn product”) and it is not desirable to reduce the amount of the existing first cereal, Especially useful. Product labels, consumer preferences, flavors, health concerns or other reasons are all sufficient grounds to not replace the first cereal ingredient in the preparation of edible products.

  [0051] Similar to the food compositions and methods described herein, the MCT maintenance component is any ingredient or ingredient useful for retaining MCT in the food composition, eg, one of the food matrices itself. Include as part. Examples of raw materials or ingredients useful for such purposes are starches, fibers, gluten meal, proteins, emulsifiers or stabilizers.

  [0052] The MCT maintenance ingredients useful in this method are the same MCT maintenance ingredients as are useful in the food compositions of the invention, such as starch, fiber, gluten meal, protein, emulsifier, stability, as described herein. Agent, rubber, gelling agent, grain and fiber.

  [0053] In one embodiment, a food composition made using this method has about 20-32% protein, about 30-50% carbohydrate, about 5-20% fat, and about 15-25 water. % Is included. The food composition may have about 2 to 10% of MCT integrally incorporated therein and may have a coating containing additional MCT.

  [0054] In various embodiments, the reconstituted food composition is an extrusion-type edible product, such as an extrusion-type snack food or an extrusion-type pet food.

  [0055] In one embodiment, the food composition further comprises an MCT coating applied after extrusion. This coating preferably provides about 2 to 7% additional MCT. In another embodiment, the coating further comprises one or more flavor enhancers, palatability enhancers, aroma enhancers and color enhancers.

  [0056] Preferably, the food composition comprises about 10-15% total MCT. A person skilled in the art would be able to formulate and produce a food composition having significantly more MCT than was possible prior to the present invention given this method. This includes formulas with a certain macronutrient profile (eg protein, carbohydrate and fat content) while maintaining the desired functional properties of the food composition, such as flavor, texture, volume, density, mouthfeel, palatability, etc. Creating a food composition that maintains the product.

  [0057] In another aspect, the present invention provides a method of promoting animal health and wellness. The method includes providing an animal with a food composition of the present invention. In one embodiment, the composition comprises about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance component, wherein the MCT Fat-derived MCT is integrally included in the food composition and constitutes about 2-10% of the food composition. Preferably, the MCT comprises about 4-10% of the food composition, most preferably about 6-10% of the food composition. In one embodiment, the food composition further comprises at least one MCT that is not integrally included in the food matrix. The method may include providing the animal with a combination of such food compositions.

  [0058] In another aspect, the present invention uses MCT in a food composition, such as promoting animal health and wellness, and benefits associated with ingestion of MCT and the food composition of the present invention, or Means are provided for communicating information or instructions for using the food composition of the present invention. This communication means includes documents, digital storage media, optical storage media, audio presentations or visual displays incorporating such information or instructions. Preferably, such communication is a website display or brochure, product label, package insert, advertisement or visual display incorporating such information or instructions. Useful information includes (1) benefits of using MCT to promote animal health, especially by preventing or treating disease, (2) benefits of using MCT to promote animal wellness, (3) benefits associated with ingesting a food composition containing a relatively low amount of MCT, i.e., a food composition containing a relatively large amount of MCT, as compared to prior art compositions; and (4) One or more of the consumer contacts for use in the event that a question arises about the MCT and MCT-containing food compositions of the present invention and their use. Useful instructions include instructions on how to give, quantity given, frequency given, and instructions on handling and storage. This communication means is useful for instructing on the benefits of using the present invention and communicating the preferred method of using the present invention, particularly for providing the present invention to animals. Useful instructions include instructions on how to give, quantity given, frequency given, and instructions on handling and storage. This communication means is useful for instructing on the benefits of using the present invention and communicating the preferred method of using the present invention, particularly for providing the present invention to animals.

  [0059] The present invention can be further illustrated by the following examples, which are given for the purpose of illustration only and are not intended to limit the scope of the invention unless specifically indicated otherwise. It will be understood that it is not intended.

Example 1
Inclusion of MCT in pet food preparations
[0060] Formulations: Four formulations were prepared to include MCTs in high-end pet food formulations of an extrusion-type chicken and rice dog food. The macronutrient density was kept constant between each of the formulations. Each formulation showed the same amount of protein, carbohydrate and fat per unit weight.
1. Control formulation: Various amounts of MCT were replaced with equal amounts of tallow in the original formulation.
2. 5% starch: replaces various amounts of MCT with equal amounts of tallow and at the same time maximizes starch from rice or corn instead of the second or third cereal raw material (such as wheat or corn meal) in the formulation Added at 5%.
3. 5% fiber: replaces various amounts of MCT with equal amounts of tallow and at the same time up to 5 fibers from soy cotyledons instead of the second or third cereal raw material (such as wheat or corn meal) in the formulation %.
4). High protein gluten meal: replaces various amounts of MCT with equal amounts of tallow and at the same time replaces the second or third cereal raw material (such as wheat or corn meal) in the formulation with corn-derived high protein gluten meal (Protein 80%) was added up to 14%.

  [0061] Preference test: A taste assessment of nutritionally complete edible products was performed in a panel of dogs. Panels of various varieties were distributed as evenly as possible, including gender. Each dog was at least 12 months old, but small breeds (eg terriers) were used at 10 months of age as needed. Each experimental panel consisted of 20 to 30 dogs. The test was performed so that no discomfort or stress occurred at any point during the test period. All dogs with low food intake were sent to staff veterinarians for examination.

  [0062] The diet was generally tasted and nutritionally reasonable to meet the needs of adult dogs. All dogs were given a predetermined amount of food daily based on body weight and physical condition. This amount was reassessed monthly. A choice of two bowls with different products (each containing a daily quota for a dog) was given simultaneously. When it was determined (subjectively) that the dog had consumed a daily allowance from one or both bowls, all food was collected and the remaining amount of each food was weighed. The maximum time that the food composition was allowed to be eaten by the dog was 20 minutes.

  [0063] The dogs were individually housed in a kennel and provided with sufficient water using an automated water supply system. Food intake was measured daily and body weight was measured monthly. Table 1 shows the results of statistical analysis.

  [0064] Packaging test: The following test method was used to see fat stains. Each packaged formulation was subjected to 1 hour weighted vibration and then stored at 140 ° F. for 14 days. Products were packaged in 8 "x 3" x 15 "bags.

[0065] Processing changes: The specific processing conditions were changed to evaluate the proper cooking and density requirements of the extruded product. The changed conditions included the following:
1. Extrusion parameters: Extruder screw configuration and use of interrupted or high shear type flights,
2. 2. Moisture control: addition of water and / or steam, and Addition of MCT to one or more wet or dry ingredients prior to extrusion.

  [0066] Results: Initial results demonstrated that the control formulation could retain or absorb up to 6.6% MCT. All attempts to include more than this amount of MCT resulted in a highly mobile fat. This separation was evident, for example, in the stain of the package with an oily / fatty material. Furthermore, comparative photographs showed that the expansion volume of the product was greatly reduced when MCT was included in the control formulation. (Data not shown). The volume, pore size and density of the product were all significantly reduced by visual inspection. Furthermore, palatability was significantly reduced compared to a control product that did not contain MCT. Limiting the hole on the extruder to about 0.25 "was useful for all products plus MCT.

  [0067] Previous studies have shown that adding MCT outside the product reduces palatability. MCT maintenance component that minimizes MCT mobility and promotes increased MCT inclusion in the matrix allows more MCTs to be integrated or internal and requires the addition of MCTs externally Minimize sex. This makes it possible to use a taste-enhancing coating such as tallow and a liquid or powdered animal digest for placement on the outside.

  [0068] The original formulation with MCT 12.5% may be unsatisfactory in several respects when compared to a reconstituted product with 5% rice or corn starch, for example, with MCT 12.5% Observed. The density of the original formulation with 12.5% MCT was 451 g / l, compared to 386 g / l when rice or corn starch was included.

[0069] The results of the palatability test are shown in Table 1. As can be seen, the palatability was significantly reduced as a result of the inclusion of a high concentration of MCT without the inclusion of one of the raw materials (such as starch or gluten meal) that did not mobilize the MCT.

  [0070] Referring to Table 1, the use of fibers, such as soybean cotyledons (Fibrim 5%), promoted product expansion and absorption of MCT in the food matrix. The same result appeared to be achieved using starch. Standard coating systems without tallow did not promote improved palatability. Furthermore, this result shows that the addition of MCT 12.5% negatively affects the preference. The final palatability test shows the effect on fatality of fat binders and ingredients that maintain MCTs integrally incorporated in the food matrix. Since these raw materials promoted an increase in the amount of MCT added inside, the amount of MCT used externally in the form of a coating decreased. As a result, more tallow (4.4%) and liquid animal digests were applied externally, which improved palatability.

  [0071] In addition, the effect of a special raw material that maintains the MCT integrally included in the matrix also allows the kibble to expand better during extrusion, resulting in a preferred texture with reduced density. Obtained. This preferred texture may appear “sponge-like” with more gaps in appearance. In addition, this material also significantly increases the amount that the test formulation internally absorbs MCT. The control food contained up to 6.6% MCT, whereas the edible product with high protein gluten meal (corn gluten meal (protein 80%) 14%) contained 8.5% MCT inside, The addition of 5% starch or soy cotyledon fiber contained 8.1% MCT.

  [0072] Accelerated packaging tests have demonstrated that MCT-containing food compositions that do not contain ingredients added to better include MCTs in the food matrix exhibit a greater package stain . It will be clear that this is undesirable for the consumer. However, the inclusion of ingredients that helped to include the MCT in the matrix and resulted in improved expansion of the edible product during extrusion reduced package discoloration and staining. In addition, a package with more desirable properties includes an inner layer comprising 40 pounds Natural Kraft / 7 pound LDPE / 0.000285 "aluminum foil / 10 pound Surlyn and 31 pounds MFBK. It was a multi-layer SOS bag with a bottom heat-sealed (Paper C / L05) with at least an outer layer that was treated with a fluorine compound and made 38 pounds by clay coating.

  [0073] While typical preferred embodiments of the invention have been disclosed and specific terms are employed herein, they are used in a general and descriptive sense only. And is not intended to limit the scope of the invention as set forth in the appended claims. Obviously, many modifications and variations of the present invention are possible in light of the above teachings. Accordingly, it should be understood that the invention may be practiced otherwise than as specifically described within the scope of the appended claims.

Claims (66)

  A food composition comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient, said MCT fat-derived MCT Is integrally incorporated in the food composition and constitutes about 2-10% of the food composition.   The MCT maintenance component is one of a component that changes the structure of water in the food composition, a component that binds fat in the food composition, or a component that emulsifies or stabilizes fat in the food composition 2. The food composition according to claim 1, comprising a plurality or a combination thereof.   The food composition according to claim 1, wherein the MCT maintaining component is starch, fiber, gluten meal, protein, emulsifier, stabilizer, gum or gelling agent.   The food composition according to claim 3, wherein the MCT maintenance ingredient includes a grain-derived ingredient.   The cereal-derived component is one or more of corn, wheat, rice, barley, sorghum, millet, oats, rye, rye wheat, buckwheat, fonio, quinoa, lupine, soybean meal, soybean protein and soybean fiber. The food composition according to claim 4, comprising:   The food composition of claim 1, wherein the MCT maintenance component comprises gluten meal.   The food composition of claim 6, wherein the gluten meal comprises about 60-95% protein.   8. The food composition of claim 7, wherein the gluten meal is corn gluten meal added at up to about 14% of the food composition.   The food composition of claim 1, wherein the MCT maintenance component comprises starch or a starch product.   The food composition according to claim 9, wherein the starch is rice starch or corn starch.   The food composition of claim 10, wherein the starch is added at a maximum of about 5% of the food composition.   The food composition according to claim 1, wherein the MCT maintenance component contains soybean-derived fibers.   The food composition according to claim 12, wherein the fiber is derived from soybean cotyledons.   14. The food composition of claim 13, wherein the fiber is added at a maximum of about 5% of the food composition.   2. The food composition of claim 1 comprising about 20-32% protein, about 30-50% carbohydrate, about 5-20% fat, and about 15-25% moisture.   16. The food composition of claim 15, having about 5-8% of MCT integrally included in the food composition.   The food composition according to claim 1, which is an extrusion-type food composition.   The food composition of claim 1 further comprising one or more flavor improvers, palatability improvers, aroma improvers and color improvers.   A food composition comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient, said MCT fat-derived MCT Is integrally incorporated in the food composition and constitutes about 2-10% of the food composition, wherein at least one MCT is not integrally incorporated in the food matrix.   20. The food composition of claim 19, comprising about 10-15% total MCT. A food composition comprising about 1-60% protein, about 1-50% carbohydrate, about 1-40% MCT fat, and a maintenance amount of at least one MCT maintenance ingredient, wherein the MCT fat-derived MCT comprises A method for producing a food composition which is integrally included in the food composition and constitutes about 2-10% of the food composition comprising:
(A) combining at least a first portion of the MCT with an MCT maintenance component prior to the machining operation;
(B) processing the food composition;
(C) adding the second portion of the MCT as a coating or surface treating agent to the processed food composition.   24. The method of claim 21, wherein the MCT maintenance component comprises starch, fiber, gluten meal, protein, emulsifier or stabilizer.   The method of claim 21, wherein the MCT maintenance component comprises a cereal-derived component.   The cereal includes one or more of corn, wheat, rice, barley, sorghum, millet, oats, rye, rye, buckwheat, fonio, quinoa, lupine, soy meal, soy protein and soy fiber. Item 24. The method according to Item 23.   24. The method of claim 21, wherein the MCT maintenance component comprises gluten meal.   26. The method of claim 25, wherein the gluten meal comprises about 60 to about 95% protein.   26. The method of claim 25, wherein the gluten meal comprises at least about 75% to about 80% protein.   26. The method of claim 25, wherein the gluten meal is corn gluten meal added at up to about 14%.   The method of claim 21, wherein the MCT maintenance component comprises starch.   30. The method of claim 29, wherein the raw material is rice or corn starch.   32. The method of claim 30, wherein the starch is added at a maximum of about 5%.   The method of claim 21, wherein the MCT maintenance component comprises soy-derived fibers.   35. The method of claim 32, wherein the fiber is derived from soybean cotyledons.   35. The method of claim 32, wherein the fibers are added at a maximum of about 5%.   One or more of up to about 5% soy cotyledon fiber, up to 5% starch from corn or rice, up to about 14% gluten meal with at least about 75% to about 80% protein, 23. The method of claim 21, comprising or any combination thereof.   24. The method of claim 21, wherein the food composition comprises about 20-32% protein, about 30-50% carbohydrate, about 5-20% fat, and about 15-25% moisture.   40. The method of claim 36, wherein the food composition has about 2 to 10% of MCT integrally included in the food composition.   The method of claim 21, wherein the processing operation in step (a) is extrusion and the processing step in (b) is a step of extruding the food composition.   The coating or surface treatment agent comprises at least a second portion of the MCT and optionally one or more flavor enhancers, palatability enhancers, aroma enhancers and color enhancers, 24. The method of claim 21, wherein MCT comprises about 2 to 7% of the food composition.   40. The method of claim 39, wherein the food composition comprises about 10-15% total MCT. A method of formulating a food composition comprising MCT, comprising:
(A) selecting a preparation containing a raw material for food compositions that does not contain MCT;
(B) determining the amount of MCT added to the MCT-containing food composition;
(C) determining the amount of fat source and fat in the formulation for the food composition that does not contain MCT to replace MCT in the MCT-containing food composition;
(D) an amount equal to the amount of MCT added to the MCT-containing food composition to maintain a total fat concentration in the MCT-containing food composition substantially unchanged from the MCT-free food composition Removing the fat source from the formulation with:
(E) in the formulation selected in step (a) to maintain a total protein and carbohydrate concentration in the MCT-containing food composition that is substantially unchanged from the MCT-free food composition. Replacing at least a portion of one or more cereal ingredients with at least one MCT maintenance component;
(F) including MCT in the formulation instead of the fat source removed in step (d) and including the at least one MCT maintenance component instead of the one or more cereal ingredients; Preparing a food containing said MCT.   42. The method of claim 41, wherein the total MCT is about 2% to 15%.   42. The method of claim 41, wherein the one or more cereal ingredients replaced in step (e) do not include a first cereal ingredient in the food composition.   44. The method of claim 43, wherein the at least one MCT maintenance component comprises starch, fiber, gluten meal, protein, emulsifier or stabilizer.   45. The method of claim 44, wherein the MCT maintenance component comprises a cereal-derived component.   The cereal includes one or more of corn, wheat, rice, barley, sorghum, millet, oats, rye, rye, buckwheat, fonio, quinoa, lupine, soy meal, soy protein and soy fiber. Item 45. The method according to Item 45.   45. The method of claim 44, wherein the MCT maintenance component comprises gluten meal.   48. The method of claim 47, wherein the gluten meal comprises about 60 to about 95% protein.   48. The method of claim 47, wherein the gluten meal comprises at least about 75% to about 80% protein.   50. The method of claim 49, wherein the gluten meal is corn gluten meal added at a maximum of about 14%.   45. The method of claim 44, wherein the MCT maintenance component comprises starch.   46. The method of claim 45, wherein the raw material is rice or corn starch.   53. The method of claim 52, wherein the starch is added at a maximum of about 5%.   45. The method of claim 44, wherein the MCT maintenance component comprises soy-derived fibers.   55. The method of claim 54, wherein the fiber is derived from soybean cotyledons.   56. The method of claim 55, wherein the fibers are added at a maximum of about 5%.   One or more of at least one MCT maintenance component of up to 5% soy cotyledon fiber, up to 5% starch from corn or rice, up to about 14% gluten meal having at least about 75% to about 80% protein, 42. The method of claim 41, comprising or any combination thereof.   58. The method of claim 57, wherein the food composition comprises about 20-32% protein, about 30-50% carbohydrate, about 5-20% fat, and about 15-25% moisture.   59. The method of claim 58, wherein the food composition has about 2 to 8% of MCT integrally included in the food composition.   60. The method of claim 59, wherein the food composition is an extrusion type edible product. (G) combining at least a first portion of the MCT with one or more other ingredients prior to extruding the food composition;
61. The method of claim 60, further comprising (h) extruding the food composition. (I) a step of applying a coating after the extrusion step, wherein the coating includes a second part of MCT, and is a flavor improver, a palatability improver, an aroma improver and a color improver. 62. The method of claim 61, further comprising one or more and further comprising the step of the MCT in the coating comprising about 2 to 7% of the food composition.   64. The method of claim 62, wherein the food composition comprises about 10-15% total MCT and the MCT in the coating.   20. A method of promoting animal health and wellness comprising the step of providing said animal with a food composition according to claim 1, a food composition according to claim 19, or a combination thereof.   (1) benefits of using MCT to promote animal health, especially by preventing or treating disease, (2) benefits of using MCT to promote animal wellness, (3) relatively low Benefits associated with ingesting a food composition containing a relatively large amount of MCT as compared to a food composition containing an amount of MCT, and (4) MCT and the MCT-containing food composition of the present invention and their Means for transmitting information about consumer contact information or instructions for use in case of doubt about use, document, digital storage medium, optical storage medium incorporating the information or instructions Means including audio presentation or visual display. 66. The communication means according to claim 65, wherein the information or instructions is a website display, brochure, product label, package insert, advertisement or visual display.